Copycat Taco Bell Mexican Pizza Recipe

Imagine transforming your weeknight dinner routine into a fun, flavor-packed fiesta! This Copycat Taco Bell Mexican Pizza is everything you love about the fast-food favorite, but made fresh in your own kitchen—with irresistible crispy tortillas, savory seasoned beef, gooey melted cheese, and all those bright, zesty toppings. What’s even better? You can have this gorgeous, golden pizza on your table in about 35 minutes, making it just the thing for those busy evenings when you crave BIG flavor without a ton of effort.

Why You’ll Love This Recipe

• Ridiculously Easy and Fast: Toss aside any notion that homemade pizzas are complicated—this one is pure simplicity, from start to finish. If you can fry a tortilla and layer toppings, you’re set!
• Weeknight Perfection: Everything can be prepped in advance or assembled on the fly. No marathon cooking sessions or specialty equipment required.
• Ultimate Crunch: The crisp-fried tortillas give you that signature, shatteringly crunchy base that’s so satisfying, it’s hard to stop at one slice.
• Totally Customizable: Don’t eat beef? No problem. Don’t love olives? Skip them! This recipe is all about what you (and your family) enjoy most.
• Family Favorite: Even picky eaters devour this recipe, so it’s a real crowd-pleaser. Plus, everyone can help assemble their own!

this Recipe

Ingredients You’ll Need

Gather these ingredients to layer up deliciousness even faster than delivery:

• Flour Tortillas: The base of your Mexican pizza—frying these gets you that signature crispy crunch that holds up to all those toppings.
• Vegetable Oil: Just a little is needed to fry the tortillas to golden-brown perfection. Don’t use olive oil here; we want a neutral flavor.
• Refried Beans: The creamy, savory layer that anchors everything. Warm them up so they spread easily!
• Mexican-Seasoned Ground Beef: Cooked and seasoned beef brings all that classic Taco Bell flavor. You can use a homemade taco seasoning blend or your favorite store-bought mix.
• Shredded Mozzarella Cheese: Essential for melt and gooeyness. Don’t skip it!
• Mexican Cheese Blend: The mix of cheddar, Monterey Jack, and more adds color and extra sharpness. Pre-shredded is totally fine and makes for a speedier process.
• Taco Sauce: Brings tang, spice, and a touch of sweetness—use what you love most.
• Red Enchilada Sauce: Adds depth and richness to the topping sauce. Combining it with the taco sauce is a little fast-food secret that makes this extra good.
• Diced Tomatoes: For freshness and a juicy, cool contrast to all the melty cheese.
• Black Olives: Salty and a little briny—totally optional, but so good if you like them.
• Chopped Green Onions: A vibrant finish for color, crunch, and a bit of bite.

Note: All toppings are up to your taste! Leave out what you don’t like or double up on favorites. That’s the beauty of the homemade version.

Variations

Craving a twist? Make this recipe truly your own:

• Chicken or Veggie: Swap out the beef for shredded rotisserie chicken, ground turkey, or even a meat-free crumble. Roasted peppers, corn, or sautéed mushrooms are fantastic, too.
• Spicy Version: Scatter sliced jalapeños or a dash of hot sauce over your pizza before baking.
• Gluten-Free: Use your favorite gluten-free tortillas—just watch the fry time, as some may cook faster.
• Cheese Lovers: Add pepper jack or cotija for a more pungent or authentic flavor boost.
• Sauce Swap: If you like things saucier, double the enchilada and taco sauce mixture and serve the extra on the side for dipping.

How to Make Copycat Taco Bell Mexican Pizza

Ready to get cooking? Here’s how easy it is:

1. Fry the Tortillas

Heat a thin layer of vegetable oil in a non-stick skillet over medium heat. Once hot, fry each tortilla individually until both sides are golden and crispy—usually about 2–3 minutes per side. Drain them on a paper towel–lined plate so they stay crunchy.

2. Assemble the First Layer

Arrange half your crispy tortillas on a baking sheet. Smear each with a nice layer of warmed refried beans (they spread best when warm!). Top with a generous spoonful of cooked, seasoned ground beef, and sprinkle on half of your mozzarella cheese.

3. Build the Top

Lay the remaining fried tortillas on top of each stack. Stir together your taco sauce and enchilada sauce, then spread a couple of tablespoons over each “pizza.” Sprinkle over the rest of the mozzarella cheese and the entire Mexican cheese blend.

4. Bake to Melty Goodness

Slide the baking sheet into your preheated 400°F oven. In just 3 to 4 minutes, the cheese will be perfectly melted and bubbling.

5. Add the Fresh Finish

Pull your Mexican pizzas from the oven. Scatter with diced tomatoes, black olives, and green onions. Slice into quarters for easy sharing and dig in while they’re hot and crispy.

Pro Tips for Making the Recipe

• Don’t Crowd the Tortillas: Fry one at a time so each gets evenly crispy.
• Use Warm Beans: They spread much easier and won’t tear the tortillas.
• Go Easy on the Sauce: Too much sauce can make things soggy—just a thin layer on top is perfect.
• Experiment with Cheese: Mixing different cheese types gives the best melt and flavor.

Tip: If you really want that “fast food” experience, assemble ahead and bake off just before serving for that warm, gooey cheese pull!

How to Serve

These Mexican pizzas truly shine sliced into wedges and served hot from the oven. Pair them with a simple side salad tossed in lime vinaigrette, a bowl of tortilla chips, or classic Mexican rice. For a fun dinner, set out a topping bar with extras like sour cream, pickled jalapeños, or sliced avocados, so everyone can dress up their own pizza just how they like.

Make Ahead and Storage

Storing Leftovers:
Wrap cooled Mexican pizza slices in foil or place them in an airtight container. Pop them in the refrigerator for up to 2 days.

Freezing:
You can freeze fully assembled (but unbaked) Mexican pizzas, wrapped tightly in plastic wrap then foil, for up to a month. Bake straight from frozen at 400°F, adding a minute or two until heated through and melty.

Reheating:
For the best crunch, reheat slices in a 350°F oven or toaster oven for about 5–8 minutes. The microwave will work in a pinch, but you’ll lose some crispiness.

FAQs

Can I use corn tortillas instead for a gluten-free option?
Yes! Corn tortillas work beautifully and will give your Mexican pizza a different but equally tasty texture and added corn flavor. Just keep an eye while frying—they can crisp up faster and may be a bit more delicate.

What ground meat works best for the filling?
While ground beef is the classic, ground turkey or ground chicken make excellent lean substitutes. You can also use a plant-based ground “meat” for a vegetarian version—the bold sauce and cheese make it taste just as delicious.

Do I have to fry the tortillas, or can I bake them for less oil?
Frying gives the most authentic shatter-crisp texture, but if you want to skip the oil, brush each tortilla lightly with oil and bake in a very hot oven (425°F) until golden and crispy on both sides, flipping once. They won’t be quite as crunchy, but it’ll still be delicious.

How do I keep the pizzas from getting soggy?
Be sure the tortillas are well fried and crispy before topping, don’t overload with sauce, and always assemble just before baking. If you have leftovers, reheat in the oven rather than the microwave for the crispiest results.

Final Thoughts

Bringing the bold, craveable flavors of the beloved Taco Bell Mexican Pizza right into your own kitchen is far easier—and tastier—than you might expect. With its crispy base, rich and melty center, and endless possibilities for customizing, this recipe is destined to become a regular in your weeknight dinner lineup. Give it a try, have fun with your favorite toppings, and enjoy a homemade treat that everyone will want seconds of!

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